Thursday, April 22, 2010

New Favorite Muffin Alert!

John and I have been highly annoyed for the past few weeks with our usual grocery store for selling us bad veggies and meat. I mean, if we have to pay double what we would in the states, it better be good right? So last week we went on an "adventure" to find some new places to shop. I did some looking online, John did some talking at work and well, let's just say it had it's ups and downs. First we went to a HORRIBLE little store which I hope to never return to again. We did buy a few things, none very good, including a HUGE bag of apples. We needed fruit so I figured, how can you go wrong with a red apple? Just so happens, very wrong indeed. These are some of the most sour apples I have ever tasted. Absolutely make you pucker. So since we can't really eat them, I decided to bake with them! Watch out- a whole lot of apple recipes, coming at ya! First up- Whole Wheat Apple Muffins. (We all know how I love muffins.) And, I have from good sources that these are fan-stinkin-tastic. John took a couple to work and there have been recipe requests. That's right- in the land of awesome pastry, I have made something that is requested. Just this fact alone should be reason enough for you to try them out!  :-) 

Whole Wheat Apple Muffins


1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped (I used 2 and a half)

Preheat the oven to 400°F. Grease and flour 18 muffin cups and set aside.

Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. (I did not use this much brown sugar at all. Small sprinkle is just as good) Bake for about 20 minutes. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

Original recipe thanks to Smitten Kitchen

Get ready for more apple recipes in the future! I still have lots of apples to cook!

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